How to Make Ricotta and Potato Cakes

These delicious fried cakes are a great side dish for most meals and are very easy to vary in flavour to suit tastes. Here's how to make simple ricotta and potato cakes.


  • 350g tub of ricotta,
  • 25g approx of grated Parmesan cheese
  • 2 cups cold leftover mashed potato, or microwave two potatoes then peel and mash these when cool.
  • 1 egg, beaten.
  • 1/4 cup of plain flour or rice flour.
  • Chopped fresh herbs to taste - such as 1 or 2 finely chopped small leaves of sage or 1 T freshly chopped parsley.
  • Nutmeg, Salt and pepper to taste


  1. Image titled Make Ricotta and Potato Cakes Step 1
    Collect your ingredients and utensils.
  2. Image titled Make Ricotta and Potato Cakes Step 2
    Drain your ricotta cheese in a sieve for at least 10 minutes before use. As you want it to have as little moisture as possible press it gently with a spoon to squeeze any extra whey out.
  3. Image titled Make Ricotta and Potato Cakes Step 3
    Combine ricotta, Parmesan, seasoning and potato in a bowl using a stiff whisk, rubber spatula or a large spoon. Add the egg gradually and stir well. You want a smooth but stiff dough-like batter. Large eggs may make the mix too runny if your mashed potato already contained a lot of milk or cream.
  4. Image titled Make Ricotta and Potato Cakes Step 4
    Spread the flour onto a plate or shallow bowl. Using a spoon, scoop balls of the potato mix and roll in the flour until lightly coated. Put aside onto the tray or plate to continue with the next one until finished.
  5. Image titled Make Ricotta and Potato Cakes Step 5
    Heat a non stick or similar frypan with enough oil or clarified butter to prevent sticking. Fry the potato cakes until golden over medium heat. Wait until they have virtually cooked through before flipping them over. When crispy and golden, serve without delay.
  6. Image titled Make Ricotta and Potato Cakes Step 6
    These are great served as a side dish with a hot tomato & garlic style pasta sauce and fried mushrooms, or a good mixed salad with a salad dressing that has a bite to it. They taste great on their own, but usually need something else to make them more than a side dish. They are good for breakfast too.


  • Optional extras or variations:
    • 2 sliced and gently fried spring onions / green shallots and minced garlic to taste. These go well with the herb flavours.
    • 1 cup drained mashed pumpkin (this will affect the consistency however)
    • 1/2 cup of creamed corn
    • 1/4 cup of defrosted frozen spinach (also drained)
    • Mustard or chili to taste.
    • 1/4 cup roughly chopped pitted olives.
  • You can also make these into dumplings and cook as gnocchi with the addition of all the flour into the batter.


  • Use a frying pan cover to prevent oil splashes.

Things You'll Need

  • Sieve, or a colander lined with a clean tea-towel or cheesecloth.
  • Mixing bowl, mixing whisk, spoon or spatula
  • Measuring utensils
  • Plate or shallow bowl
  • Baking tray or large plate.
  • Non Stick Frypan and frying utensils.

Article Info

Categories: Potato Dishes | Vegetarian